These cookies are incredibly simple yet irresistibly good. Their soft, crumbly texture paired with the subtle crunch of pecans creates a perfect bite. They’re not overly sweet, thanks to the balance of buttery dough and a light powdered sugar coating. Plus, they require minimal ingredients and are easy to make in batches, making them ideal for sharing or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and powdered sugar together until light and creamy. Add the vanilla extract and mix until combined.
Gradually add the flour and salt, mixing until a soft dough forms. Fold in the finely chopped pecans until evenly distributed.
Scoop small portions of dough and roll them into balls, placing them on the prepared baking sheet with a little space between each cookie.
Bake for 12 to 15 minutes, or until the bottoms are lightly golden while the tops remain pale.
Remove the cookies from the oven and let them cool slightly. While still warm, gently roll them in powdered sugar. Once fully cooled, roll them again in powdered sugar for a classic snowy finish.
Servings and timing
This recipe makes about 24 cookies. Preparation time: 15 minutes Baking time: 15 minutes Total time: 30 minutes
Variations
You can substitute pecans with walnuts or almonds for a different nutty flavor. Adding a touch of cinnamon or nutmeg gives a warm, spiced twist. For a citrus note, mix in a bit of lemon or orange zest. You can also dip half of each cookie in melted chocolate for a more indulgent version.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 1 week. They can also be refrigerated for longer freshness, though this may slightly firm up their texture. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheating is not necessary, but you can let them sit at room temperature if chilled.
FAQs
Why are they called snowball cookies?
Because they are round and coated in powdered sugar, giving them a snowball-like appearance.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.
Why did my cookies spread too much?
This may be due to butter that was too soft or warm. Chilling the dough can help.
Can I make them gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Do I have to toast the pecans?
It’s optional, but toasting enhances their flavor.
Can I freeze the dough?
Yes, you can freeze the dough balls and bake them later.
Why roll them twice in powdered sugar?
The first coating absorbs into the warm cookies, while the second creates a snowy finish.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe.
How do I keep them from crumbling?
Handle them gently and ensure the dough is well mixed.
Can I make them smaller or larger?
Yes, just adjust the baking time accordingly.
Conclusion
Pecan Snowball Cookies are a timeless classic with a buttery texture and a delicate sweetness that makes them hard to resist. Easy to prepare and perfect for sharing, these cookies are a must-have addition to any baking collection.
These Pecan Snowball Cookies are buttery, melt-in-your-mouth treats coated in powdered sugar for a classic snowy finish. Packed with finely chopped pecans and delicate flavor, this easy cookie recipe is perfect for holidays, gifting, or everyday baking.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:~24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup finely chopped pecans
Instructions
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, beat butter and powdered sugar until light and creamy. Mix in vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Fold in chopped pecans until evenly distributed.
Scoop and roll dough into small balls, placing them on the prepared baking sheet.
Bake for 12–15 minutes, until bottoms are lightly golden while tops remain pale.
Let cookies cool slightly, then roll in powdered sugar while still warm.
Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
Chill dough for 15–20 minutes if cookies spread too much.Toast pecans beforehand for enhanced flavor.Roll twice in powdered sugar for the classic look and texture.
